Ingredients
2 packages (1/4 ounce each) active dry yeast2 cups warm water (110° to 115°)1/2 cup sugar1 large egg, room temperature1/4 cup canola oil2 teaspoons salt4-1/2 to 5 cups all-purpose flour2 cups whole wheat flour
Preparation
In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 3 cups all-purpose flour. Beat on medium speed for 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough.
Turn out onto a lightly floured surface. Knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight.
Punch down dough; divide into 24 portions. Divide and shape each portion into 3 balls. Place 3 balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1-2 hours for refrigerated dough.
Bake at 375° until light golden brown, 10-12 minutes. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.
